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Turned out great. Used canned pineapple chunks and juice but followed recipe otherwise. Chicken took a little longer to cook than indicated. Was terrific served with coconut rice (jasmine rice cooked in coconut milk with some toasted coconut).

elgm3 from Dearborn, MI /

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This was good, and I'd make it again, though it is definitel not "beyond compare." For one thing, the technique doesn't work well with today's enormous chicken breast halves. It would take forever to cook them on the stovetop, and the onions would turn to cinders.
So I browned the chicken in the pan and then finished it in the oven while I worked on the sauce. I cooked the onion in the drippings, along with a bit of minced ginger. I also added baby bok choy and red pepper. Thanks to the cook who suggested those things.
When I added the pineapple and the juice and broth, it was apparent that the sauce was going to be very soupy, so I thickened it with a corn starch slurry.
The chicken turned out great with the cardamom crust. The lemon zest flavor got lost, so I'd omit that next time. Lastly, I topped the finished dish with toasted cashews for crunch and extra flavor, and served it with brown Basmati rice.

ejtidd from Nowhere in particular /

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OOPS! I forgot to give my review a rating...

xntrik from La Canada, CA /

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This was a winner! I wondered about the flavor combination at first, but it was absolutely delicious and was an easy dinner. Like some others, I used canned pineapple chunks in juice, in place of the fresh pineapple. Because I have mint in my garden and love the taste of cardamom, this is a go-to recipe for me. I served it over rice, cooked partially in coconut milk, along with a dried coconut.

xntrik from La Canada, CA /

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My additions: half pineapple chunks with chunks of fresh mango, and throw the rest of the can of coconut milk you didn't use in the companion rice dish into the sauce. That sweetens it and brings it to the 4-star level.